Healthy Wild Blueberry Homemade Pop Tarts

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What better way to send the kids back to school than with homemade Wild Blueberry Toaster Tarts? These tarts are pretty much amazing! Not too sweet on their own, but literal perfection with the Wild Blueberry glaze drizzled on top.

The filling is made with a delicious Wild Blueberry chia seed jam that’s quick and easy to make and the crust is super flaky. These Wild Blueberry Tarts are the perfect “first day of school” breakfast or as a fun mid-afternoon snack for the kiddos.

When I was growing up we were never allowed to have anything even resembling a Pop-Tart so making my own healthy version was actually kind of fun. And let me tell you, these tarts rival anything that comes in a box!

With double the Wild Blueberry goodness, they’re not only gooey and delicious, they’re healthy, too. With each tasty bite, you get a dose of intense Wild Blueberry flavor, along with some fiber, protein and brain-boosting antioxidant power – which every kid needs to help them perform their best in school, right?

These low sugar tarts can also be made ahead and frozen. Just pop them into the toaster oven when you’re ready to serve and drizzle generously with the Wild Blueberry glaze, of course.

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Wild Blueberry (Toaster or Pop) Tarts

For the dough:
1 1/4 cups whole wheat pastry flour
1 tablespoon coconut sugar
1/2 teaspoon salt
5 tablespoons cold butter, cut into small cubes
3 tablespoons plain Greek yogurt
1/4 cup milk (dairy or unsweetened almond or coconut milk)

For the filling:
1 cup frozen Wild Blueberries
3 tablespoons coconut sugar
1 tablespoon chia seeds
1 tablespoon lemon juice

For the glaze (optional):
2 tablespoons Wild Blueberry juice (from thawed berries)
1/2 cup organic powdered sugar

  1. For the dough, combine the flour, coconut sugar, and salt in the bowl of a food processor.
  2. Add the cold butter and pulse a few times until mealy. Whisk the yogurt and milk together in a small bowl; add to the food processor and pulse a few more times until the dough comes together. Pat the dough into a ball and refrigerate for about 30 minutes.
  3. Meanwhile, combine all of the filling ingredients in a pot. Cook over medium heat for 5-7 minutes, until thickened. Let cool.
  4. Heat oven to 350 degrees. Roll the dough out into a 1/4-inch thick rectangle. Cut into 12 rectangles.
  5. Place 6 rectangles on a parchment-lined baking sheet. Divide the filling evenly between the rectangles and spread, leaving about 1/2-inch on all edges.
  6. Add the remaining rectangles on top and press the edges together. Crimp the edges together with a fork to seal, then poke a few holes in the top of each tart.
  7. If you want to skip the glaze, brush each tart with beaten egg and sprinkle with coconut sugar.
  8. Bake tarts for 18-20 minutes, until edges are golden brown.
  9. If you want to use the glaze, whisk together the glaze ingredients and drizzle over the tarts. Let dry.

About the Author

Danielle Omar is a registered dietitian, clean-eating coach, teacher and cookbook author. She is a passionate food and nutrition educator and founded Danielle Omar Nutrition to support busy men and women on their journey to becoming their healthiest self. An avid cook, she also enjoys sharing plant-based recipes and nutrition strategies on her Food Confidence blog.

Danielle has a Master’s degree in Nutrition and has been teaching nutrition at the college level for over 10 years. She has contributed to local and national media outlets such as The Washingtonian, The Washington Post, The New York Times, Shape Magazine, and Women’s Health Magazine. Through her private nutrition practice, media work, and group programs, Danielle has successfully motivated hundreds of busy professionals and families to eat confidently and live a healthy life.